Grandma Joyce’s Favorite Lemon Cake
Recipe by Mindy (via Belinda Donner) · June 2025
A bright, moist lemon Bundt cake soaked in fresh lemon glaze, the recipe that Grandma Joyce made for every special occasion, now shared with our community.
Some recipes become so intertwined with a person that you can’t think of one without the other. This lemon cake is Grandma Joyce’s signature, the one she brought to every simcha, every Shabbat lunch, every “just because.” Sharing it here keeps her spirit at the table.
Ingredients
- Cake:
- 1 box Duncan Hines Lemon Supreme cake mix
- 1 box lemon pudding mix
- ½ cup EVOO (extra virgin olive oil)
- 1 cup 2% milk
- 4 eggs
- Glaze:
- 2 cups powdered sugar
- ½ to ¾ cup fresh squeezed lemon juice
Instructions
- 1
Preheat oven to 350°F.
- 2
Mix cake mix and wet ingredients with blender until smooth and all lumps are gone.
- 3
Pour into well-greased Bundt cake pan and bake for approximately 30–35 minutes or until toothpick comes out clean. DO NOT OVERCOOK!
- 4
Let cake sit for 5 minutes.
- 5
Using a skewer or thin knife, poke holes around what will be the bottom of the cake (once flipped).
- 6
Drizzle approximately ½ to ¾ of the glaze gently all around so it goes into the holes.
- 7
Once cooled for 5–10 minutes, flip onto cake dish.
- 8
Poke more small holes all around the top of the cake (very gently).
- 9
Drizzle remaining glaze slowly all over the top.
- 10
Once completely cooled (a few hours or next day), sprinkle with powdered sugar.
Chef's Notes
Tip from Mindy: "I sometimes decorate with Gerber daisies in the middle!"
Share This Recipe
This recipe is shared with love from our community. We hope it brings warmth and sweetness to your table.
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